Salted Peanut Butter-Chocolate Cake Recipe

Preheat oven to 350°F. Grease and flour the bottom and sides of 9 (3-inch) cake pans (we used large muffin pans); set aside.

Sift together flour, baking powder, baking soda, cocoa, and salt in a bowl. Add sugar and whisk to combine evenly.

Combine eggs, sour cream, butter, and vanilla in a large bowl. Add dry ingredients and whisk until just combined, with some streaks of flour remaining.

Pour in hot water and mix well. Pour into prepared pans and bake in the preheated oven for 18 to 25 minutes or until a toothpick inserted into the center of one cake comes out with moist crumbs. Let cool for 10 minutes in the pan. Unmold cakes and cool completely on a wire rack.

Make the peanut-butter frosting: In the bowl of an electric mixer fitted with the whisk attachment, whip butter, peanut butter, vanilla, and salt on medium speed until softened and evenly textured. Turn speed down to low and add sugar. Slowly increase to medium-high speed as the sugar is absorbed. Whip until light and smooth. Add cream at any point you feel the frosting is too thick.

Spread frosting on the sides and top of each cake. Sprinkle with sea salt. Serve at room temperature. Cakes will keep in the refrigerator, unsliced, for 2 to 3 days.